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Hong Gao Liang Jiang Zhongfang the separation of compounds and activity of
PAGE \* MERGEFORMAT 11
Hong Gao Liang Jiang Zhongfang the separation of compounds and activity of
Of: Ping Lina, Deng Yifeng, Nian-Ci Liang
[Abstract] Objective Extraction galangal spicy aromatic compounds in the area, and the spicy part with the rest of the analgesic, anti-inflammatory, antibacterial activity were compared. Using vacuum liquid chromatography method for separation of aromatic galangal compounds, and off-line TLC-MS and chemical identification of the color method, respectively, in vitro antibacterial tests, hot plate, acetic acid writhing, xylene-induced mouse ear swelling and vascular permeability in bacterial model, Evaluation of analgesic and anti-inflammatory activity. Results of galangal extract aromatic compounds mainly flavonoids and diphenyl-heptane derivatives, which is spicy parts of flavonoids antibacterial, analgesic, anti-inflammatory effect and Galangal extract quite aromatic. Conclusion galangal aromatic compounds antibacterial, analgesic and anti-inflammatory active ingredients are mainly flavonoids, detachable parts out of alternative spicy characteristics, so that it is more conducive to broadening galangal medicinal resource use.
[Keywords:] galangal, aromatic compounds, analgesic, anti-inflammatory, antibacterial
Galangal is Zingiberaceae Alpinia Alpinia officinarum Hance dry roots, with the temperature, the cold, pain, spasm and other effects in clinical practice commonly used in cold stomach and vomiting, abdominal Leng Tong treatment of diseases such as card [1]. Galangal in recent years found that flavonoids and alkyl diphenyl other aromatic compounds with a strong pain [2,3], anti-inflammatory [4,5], antibacterial [6,7], antiviral, anticancer, antioxidant effect, become a research hotspot. but Galangal has a strong spicy flavor, making it in medicine, food and other aspects of application development has been limited. This aromatic galangal extracts and isolated compounds including spicy components, before a
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